Bread With Chocolate and Olive Oil

• 6 thick slices country-style bread (about 10 ounces total)
• 6 ounces bittersweet chocolate (preferably 60 percent cocoa, coarsely grated. A Microplane is not essential, but it helps.)
• 1/4 cup olive oil
• 1/2 teaspoon sea salt

1. Heat the oven to 325.
2. Put the bread on a baking sheet and bake until golden brown on both sides, 5 to 7 minutes total.
3. Spoon the chocolate over the toast in a thin, even layer.
4. Drizzle the toast with the oil and sprinkle with the salt.
5. Serve.

countrystyle bread, bittersweet chocolate, olive oil, salt

Taken from cooking.nytimes.com/recipes/1013666 (may not work)